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How to smoke a turkey | Kitchen Cents

Flavorful Smoked Turkey

5 from 1 vote
Learn how to smoke a turkey that will come out beautifully golden, moist and flavorful this holiday season.
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Prep Time 2 days
Cook Time 12 hours
Rest Time 30 minutes
Total Time 2 days 12 hours 30 minutes
Servings: 1 turkey

Ingredients
  

  • Whole turkey thawed
Wet Brine:
  • 2 gallons water cold
  • 1 1/2 cups canning or fine sea salt do not use table or iodized salt
  • 1/2 cup brown sugar
  • 1/4 cup Worcestershire sauce
  • 2 Tbs dried minced garlic or 3 Tbs fresh
  • 1 tsp ground garlic powder
  • 1 tsp onion powder
  • 1 Tbs cracked fresh black pepper
  • 3-4 bay leaves fresh or dried
  • 2 4-6 inch sprigs rosemary or 1 Tbs dried rosemary

Equipment

Method
 

  1. THAW TURKEY!
  2. In a clean food safe 5 gallon bucket or brining bag, add seasonings, spices and salt. Add water.
  3. Stir or shake for a few minutes to help salt dissolve.
  4. Add thawed turkey (make sure to remove neck and giblets for turkey cavity).
  5. Soak turkey in brine for 48-72 hours (must stay below 40F so do this in the fridge or cooler with ice).
  6. Remove turkey from brine, discard brining liquid. Rinse turkey and dry thoroughly before cooking. Letting turkey dry in the fridge for 12-24 hours before smoking.
  7. Prep smoker with trip pan if desired. Heat smoker to 250F. Add turkey. Make sure to insert thermometer probes into deepest part of breast or inner thigh.
  8. Smoke at 250F for about 30 minutes per pound (20 lb turkey will most likely take about 10 hours) or until internal temperature of breast reaches about 165F or inner thigh reaches 180F.
  9. Once internal temperature is reached, carefully remove hot turkey. Please on clean cookie sheet, cover with tinfoil and let rest at least 30 minutes before slicing.

Notes

  1. Smoke time may vary depending on smoker used, temperature outside, how cold the turkey is going into the smoker, etc.
  2. Temperature can be increased up to 300F or decreased to 225F. Lower temp will offer more smoke time. Higher temperature will cook the turkey quicker. For a 20 pound turkey, plan on:
  • 13 1/2 hours at 225F
  • 10 hours at 250F
  • 6 1/2 hours at 300F
    • If you need the turkey to cook faster than these times, I recommend the spatchcock method (cutting out the back bone and laying the turkey flat).

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